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Warm the enchilada sauce ingredients in a small saucepan on the stove over low heat.
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Add the cashew cheese sauce ingredients to a blender and blend until smooth and creamy.
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On a sheet pan spread the plantain chips evenly out in one layer.
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Mix the shredded chicken with 1 cup of the enchilada sauce to coat.
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Spread the chicken evenly over the plantain chips.
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Spread the corn, black olives, and black beans evenly over the top of the chicken,
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Warm the pan of nachos under the oven broiler as desired.
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Drizzle the pan of nachos with the reserved enchilada sauce and then cashew cheese sauce.
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Top with cubed avocado and garnish with chopped cilantro.
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Serve immediately.